FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE  Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

YOU ARE HERE >>

RECIPES

Next Recipe

 DessertsCookie Recipes 1BARS, COOKIE BAR RECIPES >>> >  Rocky Road Fudge Bars >

 

foodpub125

 

 

 

 

..BARS, COOKIE BAR RECIPES >>>.. ..Apricot Bars.. ..Apricot Jam Bars.. ..Banana Bran Bars.. ..Butterscotch Plum Oat Bars.. ..Caramel Walnut Bars.. ..Carrot Bars.. ..Champion Cherry Bars.. ..Cheesecake Bars.. ..Cherry Almond Toffee Bars.. ..Cherry Magic Cookie Bars.. ..Chocolate Iced Sesame Bars.. ..Chocolate Macaroon Bars.. ..Chocolate Peppermint Bars.. ..Chocolate Rice Snack Bars.. ..Chocolate Rice Krispies Treats.. ..Cranberry Date Bars.. ..Cranberry Granola Bars.. ..Cranberry Lemon Bars.. ..Dried Fruit & Nut Granola Bars.. ..Dried Plum Filled Oatmeal Bars.. ..Fig Bars.. ..Glazed Cinnamon Bars.. ..Golden Bars.. ..Luscious Lemon Bars.. ..Maple Bars.. ..Oatmeal Nut Chews.. ..Plum Good Peanutter Bars.. ..Power Bars.. ..Rocky Road Fudge Bars.. ..Sour Cream Raisin Bars.. ..Wholesome Granola Bars.. ..Whole Wheat Applesauce Bars..

. Home . . RECIPES . . About & Contact . . Links .

 

ROCKY ROAD FUDGE BARS

 

Pillsbury Best of the Bake-Off Cookies and Bars
Mary Wilson, Leesburg, GA
Bake-Off Contest 23, 1972
Prep Time: 25 minutes
Start To Finish: 2 hours
48 Bars



BASE

• 1/2 cup butter or margarine
• 1 oz unsweetened baking chocolate, cut into pieces
• 1 cup Pillsbury BEST® all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup chopped nuts

FILLING
• 6 oz cream cheese (from 8-oz package), softened
• 1/4 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 2 tablespoons Pillsbury BEST® all-purpose flour
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chopped nuts
• 1 cup semisweet chocolate chips (6 oz)
• 2 cups miniature marshmallows

FROSTING
• Remaining 2 oz cream cheese : (from 8-oz package)
• 1/4 cup butter or margarine
• 1/4 cup milk
• 1 oz unsweetened baking chocolate, cut into pieces
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions
1.
Heat oven to 350°F. Grease 13 X 9-inch pan with shortening or cooking spray; lightly flour. In 2-quart saucepan, melt 1/2 cup butter and 1 oz baking chocolate over low heat, stirring until smooth. Remove from heat. Stir in 1 cup flour and remaining base ingredients until well mixed. Spread in pan.

2. In small bowl, beat 6 oz cream cheese, 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg with electric mixer on medium speed 1 minute, scraping bowl occasionally, until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.

3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with marshmallows. Bake 2 minutes longer.

4. While marshmallows are baking, in 3-quart saucepan, cook remaining 2 oz cream cheese, 1/4 cup butter, the milk and 1 oz baking chocolate over low heat, stirring until well blended. Remove from heat. Stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate until firm, about 1 hour. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

High Altitude (3500-6500 ft): No change.

Nutrition
1 Bar: Calories 170 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 30mg; Sodium 60mg; Total Carbohydrate 21g (Dietary Fiber 0g; Sugars 17g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices: 1 1/2

 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.